Delicious Vegan Red Curry Tofu (made from scratch)

This Vegan Red Curry Tofu is a recipe you will bookmark and come back to so very often. It’s a made from scratch incredibly flavorful version of the redu curry that we see made so often!

This made from scratch curry is so packed with flavor, it will be the most deliciously silky & creamy version of this curry you’ve had. We live in such a busy and noisy world, and while I do reply often on quick and easy meals, I do try and and once in awhile I slow down and take time to make dishes from scratch.

I have to find days where I try and purposefully slow down. And cooking helps me immensely in doing that. That slowness in the process of making food helps me immensely with living in the moment and reminds myself to take a break.

This vegan Thai red curry is definitely my definition of comfort food! It is creamy, hearty and flavorful, hitting the spot every time. I especially love pairing it with some freshly cooked jasmine or basmati rice.

Making your own Vegan Red Curry Paste

Ever wonder what’s in red curry paste that packs such immense flavor and creates that comforting creamy hug in a bowl curry? If you’ve ever wanted to make your own Thai red curry from scratch, now you can! Making your own red curry adds flavor like nothing else can. This red curry is incomparably delicious. It took me a while to perfect it, and I’m so happy to share this with you.

What you need:

dry red chillies
red shallots
lemongrass
galangal
cilantro stems (a great way to reduce waste!)
zest from kaffir lime (or regular lime)
garlic
vegan fish sauce (I recommend oceans halo brand )
white pepper powder
cumin powder
coriander powder
salt

Red curry paste is a spicy Thai curry paste made with red chilies, coriander roots, stems and leaves, lemongrass, garlic, shallots, and galangal. The truly original versions use shrimp paste, but to make it vegan, I recommend using vegan fish sauce; several wonderful brands are available these days.

We’ll start by soaking the chillies in hot water to soften them. Reserve some of the soaking water which we’ll use to create the paste. Next add all the remaining ingredients into a blender*. Also add in soaked chillies along with the soaking water. Blend to a paste. This makes about a cup. Store in an airtight glass jar in the refrigerator up to two weeks.

*Note: Using a mortar & pestle will yield it a truly authentic texture, but using a blender will work too.

How to make Vegan Red Curry Tofu

What you need:

Red Curry Tofu:
Extra firm tofu, pressed & cubed
coconut milk
onions
garlic
ginger
homemade red curry paste
sambal oelek or chilli garlic sauce
thai basil or regular basil
cilantro
lime juice
lime zest

veggies of choice:
bell peppers
mushrooms
carrots
bamboo shoots
broccoli
green beans

Preparation:

Prepare the tofu by rinsing it well, and pressing it between towels and placing a heavy weight on top. This gets rid of any excess moisture enabling more crispiness, and allowing it to absorb more flavor.

Make the red curry paste. Using a mortar & pestle will yield it a truly authentic texture, but using a blender will work too.

Next cook the aromatics; garlic, onion, ginger. Now for the most important part, add the homemade red curry paste and allow it to fry up and create the most incredible aroma and flavor!

Toss in the tofu and cook together until it is crisped. And now it’s just a matter of adding all the veggies in one by one along with salt, while allowing them to cook down. Pour in coconut milk and allow everything simmer together so the flavors develop and become cohesive. Just before finishing, add the thai basil and cilantro along with lime juice. Serve with piping hot fluffy jasmine or basmati rice for the perfect complement. It tastes great with any grain you prefer. I hope you enjoy!

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Delicious Vegan Red Curry Tofu (made from scratch)

Serves: 6 to 8 Prep Time: 30 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Red Curry Paste (makes 1 cup):
16 dry red chillies
4 red shallots, sliced
2 tbsp sliced lemongrass
1" piece of galangal, grated
2 tbsp cilantro stems (a great way to reduce waste!)
1 tsp zest from kaffir lime (or regular lime)
6 cloves garlic
1 tbsp vegan fish sauce (oceans halo)
2 tsp white pepper powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp salt

Red Curry Tofu:
1 block of firm tofu, pressed & cubed
2 cans (~ 4 cups) coconut milk
1 onion, sliced
2 garlic cloves, chopped
1 tsp minced ginger
3 tbsp homemade red curry paste
1 tbsp sambal oelek or chilli garlic sauce
2 tbsp cup oil
2 tsp salt
1/2 cup thai basil
1/2 cup cilantro
juice from 1 lime (~2 tbsp)

veggies of choice:
1 cup sliced bell peppers
1 cup sliced mushrooms
1/2 cup chopped carrots
1/2 cup bamboo shoots
1/2 cup green beans
a few broccoli florets

Instructions

Red Curry Paste:
Place chillies in bowl and pour over a cup of boiling water. Leave to soak for 30 mins. Remove the chillies and reserve it along with 1/2 cup of water. Using a mortar & pestle to make the paste is ideal but you could use a blender. Add soaked chillies, soaking water, along with all the remaining paste ingredients. Blend, and use little water to aide easy mixing. Make a smooth paste and it's done.

Red Curry Tofu:
Heat oil in a skillet over medium heat. Add onions, garlic, and ginger. Saute for 5 minutes. Add tofu and toss around until slightly crispy, about 6 to 8 minutes.  Next stir in the red curry paste, sambal along with all the veggies and salt. Combine, saute for 10- 12 minutes. Pour in coconut milk, stir until everything is blended into a smooth curry. Let the curry simmer for about 30 minutes on medium heat. Stir in lime juice, thai basil and cilantro and it's done.

You can also feel free to find me on Instagram and Pinterest @supriyaramankitchen

If you like this recipe, also check out:

Amazing Vegan Coconut Curry Tofu with a Twist!

Sublime Potato & Tofu Yellow Curry

Delicious Crispy Tofu in Spicy Gochujang Sauce